Cook Allsome Rice according to instructions on the pack. In a bowl add the yoghurt, rice spice, egg yolks, and cooked rice. Mix well then set aside.
Start by soaking the bread in milk.
Heat the oil in a pan and saute the onion and garlic until soft.
Add the mince and cook until well browned.
Add in the curry powder, ground coriander, and season to taste. Squeeze the milk out of the bread and crumble the soggy bread into the mince making sure to break up chunky pieces with a spoon.
Add the sugar, vinegar, chutney, and 1 cup water to the mince.
Stir and allow it to simmer for 10-15 mins until the mixture has reduced and is thick
Assemble the cups
Spoon the rice into a greased muffin tray, spread it out evenly, pressing up the sides to create a cup.
Bake for 25 minutes at 180°C until crispy and remove from the oven.
Fill the rice cups with mince, making sure to leave enough space for the custard topping.
Whisk the eggs, remaining milk from the soaked bread, top it up to make it 125ml of milk then season to taste and pour over the top of each cup and top with a few bay leaves.
Bake the cups for 5-10 minutes or until the custard has set.
Serve with a fresh salad or enjoy as is.